Classic Prince Regent Cake

Ingredients

• 4 eggs
• 270 g coconut blossom sugar
• 1 pinch salt
• 1 tsp grated lemon zest
• 500 g butter
• 200 g spelt whole‑grain flour
• 2 tbsp Cornstarch
• 1 tsp Baking powder
• 1 packet chocolate pudding mix
• 2 tsp cornstarch
• 2 tbsp cocoa powder
• 500 ml milk (3.5% fat)
• 250 g dark chocolate couverture

Instructions

1. 1.

   Separate the eggs for the batter. Beat the yolks with 200 g coconut blossom sugar until fluffy. Stir in salt, lemon zest and 250 g liquid butter. Then mix flour, cornstarch and baking powder together and fold into the mixture portion by portion. Whisk the egg whites to stiff peaks and gently fold them in. Divide the dough into eight portions.

2. 2.

   In a springform pan bake eight thin layers one after another in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for 6–8 minutes each. Remove the layers immediately from the pan and cool on a wire rack.

3. 3.

   Whisk the pudding mix with cornstarch, sugar and cocoa into a little cold milk until smooth. Bring the remaining milk to a boil, pour in the prepared pudding mixture and stir briefly until it boils once, then remove from heat and let cool. Beat the softened butter until fluffy and fold in the pudding spoon by spoon.

4. 4.

   Spread cream over seven of the cooled cake layers and stack them, placing the final layer on top.

5. 5.

   For glazing, roughly chop the couverture and melt it over a double boiler. Let it cool slightly; when it starts to thicken, spread it around the cake with a wide palette. Chill until set.